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Messages - Jimmy K

Pages: 1 ... 132 133 [134] 135 136 ... 242
1996
Yeast and Fermentation / Re: Quick souring method
« on: March 19, 2013, 05:58:39 AM »
What sort of container is it in? You want to eliminate oxygen from your wort while it is souring to inhibit other organisms. Boiling to kill the lacto and then adding ale yeast to complete fermentation is a common method. Most berliner weisses I've had were soured from 24-36 hours.

1997
Equipment and Software / Re: Help with mash tun size
« on: March 19, 2013, 05:42:36 AM »
I'm looking at 150 qt but they only come in green or white. No Blue so I don't know what to do.

My dirty secret...my 152 is white.....ssssshhhhh.......
AAAAAAAAAAAARRRHHHHHHHHHhhhhhhhhhhhh!!!.....  //sobbing//

1998
General Homebrew Discussion / Re: Brewing over Two days
« on: March 18, 2013, 07:02:11 PM »
If you don't boil, then I would be worried about a potential infection (lacto in particular). If you can at least get your wort up to pasteurization temps for long enough (I think 180F for 15 minutes, but don't quote me on this), then you should be OK.
145F for 30 minutes is also proper pasteurization temp/time - so after a 60 minute mash the wort should be pretty safe to store for the night.

1999
The Pub / Re: Homebrewing Snafu in Alabama
« on: March 15, 2013, 08:58:30 AM »
Heard their homebrewing bill has been stalled too.
 
http://blog.al.com/wire/2013/03/homebrew_bill_derailed_by_acco.html

2000
Equipment and Software / Digital hydrometer kickstarter
« on: March 15, 2013, 08:56:23 AM »
Just came across this digital hydrometer kickstarter. Says it will measure percent alcohol too.
 
http://www.kickstarter.com/projects/1792835394/edrometer-digital-hydrometer-for-brewers-and-winem
 

2001
Ingredients / Re: Brewing With Grits
« on: March 15, 2013, 08:07:56 AM »
Or crockpot - I cook steel cut oats for oatmeal overnight in a crockpot. I'm sure the same could be done with grits.

2002
All Grain Brewing / Re: Mashing with flaked maize
« on: March 15, 2013, 07:11:34 AM »
If you've ever had corn grits, it is not gummy like oatmeal can be. I'm guessing that corn doesn't have the gummy proteins that oats and some other grains have.

2003
Questions about the forum? / Re: Where did Ask the Experts go?
« on: March 15, 2013, 06:06:15 AM »
Cool

2004
Equipment and Software / Re: Help with mash tun size
« on: March 14, 2013, 10:41:49 AM »
The "Can I Mash It?" calculator here will help you determine what size beers will fit in each. My 10gallon mash tun will fit ~21lbs grain with 1.5qts water/lb.
 
http://www.rackers.org/calcs.shtml
 
About grain bed depth, if you have some grain, Measure a gallon of grain and weight it to get gallons/lb.  My guess is around 6lb per gallon based on some buckets of grain at home.
 
The volume of those kettles is pi*radius^2 per vertical inch (in cubic inches) - or -
 
Small: 6.375^2 * 3.1415 = 127.67 cubic inches = 0.55 gallons/inch
Large: 7.875^2 * 3.1415 = 194.82 cubic inches = 0.84 gallons/inch
 
 

2005
All Grain Brewing / Re: Switching to All Grain
« on: March 14, 2013, 10:14:09 AM »
I'm going to go against the grain - as it were - and suggest holding off (for a little) on all grain. Instead read up on pitching proper amounts of yeast and controlling fermentation. All-grain is sexy and everyone wants to jump in to become a "real brewer" but yeast will have a bigger impact on making better beer. I fully believe that when people complain about extract flavor, usually the are talking about yeast problems.
 
Depending on your situation, better yeast management will require less or no additional equipment compared to the all-grain switch.

2006
You will have reduced to 1/(15^3), and that comes out to 0.00029 parts O2 left, which is pretty small.
Not to be picky (which means I'm being picky), according to your first step each dilution reduces O2 by 1/3, so after three dilutions you'd have 1/5 * 1/3 * 1/3 * 1/3  - or -  1/(5*(3^3)). Still, that's 0.007 parts O2 at the end.

2007
All Things Food / Re: Corned beef and cabbage
« on: March 14, 2013, 08:54:32 AM »
Nice!! I'm going to cure my own for a late St. Patty's day.

2008
Yeast and Fermentation / Re: US-05 - pretty amazing stuff
« on: March 14, 2013, 06:46:18 AM »
Good to know!

2009
Extract/Partial Mash Brewing / Re: Another noob question
« on: March 14, 2013, 06:43:59 AM »
Ive had good luck with extracts doing the following.

Brew
7 days primary
Rack to secondary, 7 more days in secondary
check gravity, if close to estimated FG, prime and bottle.
I hate to say you're wrong - but if it is not at FG and you rack to secondary, you're removing most of the yeast from the beer.  It may have worked so far, but it is begging for trouble.  Leave it in primary until it is at FG, then rack to secondary if you wish.

2010
Equipment and Software / Re: deck planter box for hop rhizome
« on: March 13, 2013, 01:19:41 PM »
The primary limiting limiting factor with a small planter is usually water.  So you can use a smaller planter but you'd need to water it often - like twice a day or more.

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